Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase
Abstract The gap between the current supply of meat and its predicted future demand is widening, increasing the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and effectively decolor plant pr...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2022-12-01
|
| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-022-26883-8 |
| _version_ | 1797973656694947840 |
|---|---|
| author | Kiyota Sakai Masamichi Okada Shotaro Yamaguchi |
| author_facet | Kiyota Sakai Masamichi Okada Shotaro Yamaguchi |
| author_sort | Kiyota Sakai |
| collection | DOAJ |
| description | Abstract The gap between the current supply of meat and its predicted future demand is widening, increasing the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and effectively decolor plant proteins that originally exhibit yellow–brown or strong brown color. This study aimed to develop an effective and safe decoloring system for soy-based protein products using food-grade hydrogen peroxide and catalase. First, soy-based protein isolate (PI) and textured vegetable protein (TVP) were treated with hydrogen peroxide, and then the residual hydrogen peroxide was degraded using catalase. This process caused notable decolorization of PI and TVP, and residual hydrogen peroxide was not detected in these products. These findings indicate that this process could safely and effectively decolorize soy-based proteins. Interestingly, this decoloring process enhanced the solubility, water- and oil-holding capacities, foaming capacity, and emulsifying stability of decolored soy-based PI. Additionally, cooking loss and juiciness of decolored TVP-based foods were improved compared to those of non-treated foods. These findings indicate that the decoloring process also enhances the physical properties of soy-based protein products. |
| first_indexed | 2024-04-11T04:07:44Z |
| format | Article |
| id | doaj.art-c1fb29beebcd4923802756825c5e968a |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-04-11T04:07:44Z |
| publishDate | 2022-12-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-c1fb29beebcd4923802756825c5e968a2023-01-01T12:19:25ZengNature PortfolioScientific Reports2045-23222022-12-0112111010.1038/s41598-022-26883-8Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalaseKiyota Sakai0Masamichi Okada1Shotaro Yamaguchi2Amano Enzyme Inc., Innovation CenterAmano Enzyme Inc., Innovation CenterAmano Enzyme Inc., Innovation CenterAbstract The gap between the current supply of meat and its predicted future demand is widening, increasing the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and effectively decolor plant proteins that originally exhibit yellow–brown or strong brown color. This study aimed to develop an effective and safe decoloring system for soy-based protein products using food-grade hydrogen peroxide and catalase. First, soy-based protein isolate (PI) and textured vegetable protein (TVP) were treated with hydrogen peroxide, and then the residual hydrogen peroxide was degraded using catalase. This process caused notable decolorization of PI and TVP, and residual hydrogen peroxide was not detected in these products. These findings indicate that this process could safely and effectively decolorize soy-based proteins. Interestingly, this decoloring process enhanced the solubility, water- and oil-holding capacities, foaming capacity, and emulsifying stability of decolored soy-based PI. Additionally, cooking loss and juiciness of decolored TVP-based foods were improved compared to those of non-treated foods. These findings indicate that the decoloring process also enhances the physical properties of soy-based protein products.https://doi.org/10.1038/s41598-022-26883-8 |
| spellingShingle | Kiyota Sakai Masamichi Okada Shotaro Yamaguchi Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase Scientific Reports |
| title | Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase |
| title_full | Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase |
| title_fullStr | Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase |
| title_full_unstemmed | Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase |
| title_short | Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase |
| title_sort | decolorization and detoxication of plant based proteins using hydrogen peroxide and catalase |
| url | https://doi.org/10.1038/s41598-022-26883-8 |
| work_keys_str_mv | AT kiyotasakai decolorizationanddetoxicationofplantbasedproteinsusinghydrogenperoxideandcatalase AT masamichiokada decolorizationanddetoxicationofplantbasedproteinsusinghydrogenperoxideandcatalase AT shotaroyamaguchi decolorizationanddetoxicationofplantbasedproteinsusinghydrogenperoxideandcatalase |